Thursday, June 16, 2011

Father's Day Cookies (1 of 3)

I enjoy Washington. I wandered here for college, but stayed for work/husband. Unfortunately, my family is not close. Now, when I was growing up, I was used to being far away from family. Grandparents, aunts, and uncles - each living in 4 different states from us. And here I am, a few days away from Father's Day, and my dad is 3 states away. It's holidays like this that make family seem that much further away.

I've been especially close with my mom lately, but I've always been a bit of a daddy's girl. I was in high school when I first lost my hair to Alopecia. And when I shaved my head, my dad shaved his head with me. When I was in college, among the other things that both my parents did, my dad (a rocket scientist) would send me random notes, written on graphing paper, just to say hi, or with an article he thought I'd like, or with something to help me through the semester. I still have some of the notes.

Because of the engineer in him, he would never answer a question with a simple answer. I had to also learn the who/what/where/why that got there. Of course he could tell me the simple answer to my physics questions, but he would also overwhelm me with all the other details... When I was a teenager, of course it would annoy me. "Oh no, here he goes again..." but now it's become endearing and I ask him specific things because of the stories I know will follow.

And also due to his engineering, practical brain, he's always been hard for me to shop for. Father's Day has been particularly challenging. And this year, when lamenting to my mom about my challenge, and she helped me come up with the perfect plan. Daddy loves his cookies. And I remember a few of his favorites - Oreos have always been a staple. But he also loves his peanut butter, and what dad could go without the oatmeal raisin. The plan: make cookies, and mail to Dad.

To add to the brilliance of the plan, you need to know a little more back story... When I was in high school, I worked in the bakery section of a local Mom-and-Pop meat market. I worked there for... almost 3 years? And for my last year or so, I transferred to the location right across from my dad's office. And he would, occassionally, stop by to pick up some cookies with lunch. And, among some of his other more endearing nicknames, I earned the nickname "Cookie Fairy."

SO! Make cookies. Send to Dad. From his Cookie Fairy. I ran out of graphing paper, though, what with me not being an engi-nerd, and all. So I included a card.

The first recipe: Salted White Chocolate Oatmeal Cookies.

I got the recipe from Smitten Kitchen and I didn't change a dang thing. I made a test batch and took them to work. People came up and told me that they hate cookies, but love these. They love them! And since I dislike raisins so much (more on that later) that I cannot endorse a single one in cookie form, that this would a perfect way to embody Dad's favorite oatmeal!

1 cup all-purpose flour

3/4 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. table salt

1 3/4 sticks butter (room temperature)

1 cup sugar

1/4 cup packed light brown sugar

1 large egg

1 tsp vanilla

2 1/2 cups oats

6 oz white chocolate

flaky sea salt

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper (this helps a TON!). In a bowl, whisk together flour, baking powder, baking soda, and table salt in a bowl, Set aside.

2. Beat butter and both sugars until light and fluffy. Scrape down bowl, and add egg and vanilla. Beat and scrap again. Gradually add flour and mix just until incorporated. Slowly add oats, then chocolate and add until incorporated.

3. Divide the dough into 2 Tbl portions (this made exactly 24 cookies with my 1" cookie scoop). Roll into a ball, then place on a cookie sheet, at least 2" apart (seriously, folks - these will spread!). With fingertips, gently press down to about 3/4" thickness. Sprinkle a few flakes of sea salt on top of each cookie.

4. Bake about 13-16 minutes, rotating baking sheet halfway through.

*notes: If the dough has stayed out for a while, or if it's warm in your kitchen, you might consider putting the dough in the fridge a little bit before baking - these spread.